Name: 🥔 Authentic Bavarian Kartoffelsalat (Potato Salad)
Ingredients: 2 lbs waxy potatoes; 1 cup hot vegetable or chicken broth; 3 tbsp apple cider vinegar; 3 tbsp neutral oil; 1 tsp Dijon mustard; 1 tsp sugar; Salt & freshly ground black pepper, to taste; 2 tbsp • chopped fresh parsley; • Optional garnish: thinly sliced radishes or pickled cucumbers

🥔 Authentic Bavarian Kartoffelsalat (Potato Salad)

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Ingredients

2 lbs waxy potatoes (Yukon Gold or small red potatoes)
1 cup hot vegetable or chicken broth (240 ml)
3 tbsp apple cider vinegar (or white wine vinegar)
3 tbsp neutral oil (sunflower or rapeseed)
1 tsp Dijon mustard (optional but helps emulsify)
1 tsp sugar
Salt & freshly ground black pepper, to taste
2 tbsp • chopped fresh parsley
• Optional garnish: thinly sliced radishes or pickled cucumbers

Instructions

Cook potatoes

Boil whole, skin-on potatoes until just tender (about 20 minutes).
Drain, peel while still warm, and slice into ¼-inch rounds.

Make dressing

In a small bowl, whisk vinegar, mustard, sugar, salt, and pepper.
Pour hot broth into the mixture and whisk.

Combine

Place warm potato slices in a large bowl.
Pour dressing over potatoes, toss gently. The warm potatoes will absorb the liquid.

Finish

Let sit 30 minutes so flavors meld (add more broth if it looks dry).
Drizzle with oil, toss again.
Sprinkle parsley on top before serving.